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Amish Sour Cream Cornbread Recipe

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4.3 from 2 reviews

This Amish Sour Cream Cornbread is a moist and tender bread featuring a perfect balance of sweet and tangy flavors. Made with a combination of all-purpose flour, cornmeal, sour cream, and a touch of sugar, it’s a traditional recipe that bakes up golden brown with a soft crumb. Ideal for serving warm slathered with butter, this quick and easy cornbread is baked in a loaf pan, making it perfect for slicing and enjoying alongside soups, stews, or as a comforting snack.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled
  • 3/4 cup cornmeal, white or yellow
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar

Wet Ingredients

  • 1 large egg, room temperature
  • 1 cup sour cream, room temperature
  • 1/4 cup milk, room temperature
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 400°F (204°C). Grease a 9 x 5-inch loaf pan with solid Crisco or non-stick spray; avoid using butter as it causes excessive browning on the bottom.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking soda, cream of tartar, salt, and granulated sugar until well combined. Set this mixture aside.
  3. Combine wet ingredients: In a large mixing bowl, slightly whisk the egg. Add the sour cream, milk, and melted butter, whisking until the mixture is smooth and uniform.
  4. Blend wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients. Using a whisk or wooden spoon, mix until all ingredients are thoroughly combined and the batter is thick.
  5. Pour batter into pan and bake: Transfer the batter to the prepared loaf pan and gently shake it to level the surface. Place the pan on the middle rack of the oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool the cornbread: Allow the bread to cool in the pan for 5 minutes. Then, run a knife around the edges and gently shake the pan until the bread loosens from the sides and bottom. Invert the bread onto a wire rack to cool slightly.
  7. Slice and serve: Once cooled slightly, slice the bread with a serrated knife. Serve warm with butter for the best experience.
  8. Reheat slices: To reheat individual slices, wrap them in a paper towel and microwave for 15 seconds.

Notes

  • Use solid Crisco or non-stick spray to grease the pan to prevent excessive browning on the bottom.
  • Make sure all wet ingredients, especially the egg, sour cream, and milk, are at room temperature for better mixing and texture.
  • Check doneness with a toothpick inserted into the center; it should come out clean.
  • This cornbread is best served warm with butter but can be stored in an airtight container for up to 2 days.
  • Reheat slices wrapped in a paper towel in the microwave for quick warming without drying out.

Find it online: https://yumntasty.com/amish-sour-cream-cornbread-recipe/